
Sign up to save your podcasts
Or


In this episode, we discuss how Dominique Ansel went from army KP duty to the kitchens of Fauchon in Paris (where he arrived in a clunker he bought for $400), to being the pastry chef at New York gastronomic palace Daniel. We also talk about what inspires him to do the impossible in the face of doubt, and why his gut is the only thing he trusts when it comes to running his business. The dessert master also tells us why he considers great vanilla ice cream one thing you're hard-pressed to find.
By Ed Levine4.2
368368 ratings
In this episode, we discuss how Dominique Ansel went from army KP duty to the kitchens of Fauchon in Paris (where he arrived in a clunker he bought for $400), to being the pastry chef at New York gastronomic palace Daniel. We also talk about what inspires him to do the impossible in the face of doubt, and why his gut is the only thing he trusts when it comes to running his business. The dessert master also tells us why he considers great vanilla ice cream one thing you're hard-pressed to find.

2,534 Listeners

3,074 Listeners

3,951 Listeners

1,114 Listeners

1,447 Listeners

580 Listeners

3,024 Listeners

308 Listeners

1,897 Listeners

4,837 Listeners

974 Listeners

224 Listeners

442 Listeners

50 Listeners

225 Listeners